Instant Pot Roast Beef with Creamy Gravy & Steamed Vegetables
Instant Pot Roast with Red Wine Peppercorn Gravy
by Chef Jackie Ang Po
Mix together salt, pepper, mustard and thyme. Rub on the meat.
Turn on Instant Pot to sautee, add the olive oil and sear on each side for 4 to 5 minutes.
Deglaze with the red wine and addd the onions, velery, carrots, stock, tomato, worcestershire sauce and soysauce.
Cover instant pot and set to 1 hr.
Remove meat and vegetables to cool. And take 4 cups of the broth for the Paella Mixta
Make a paste with the butter ,and flour and add it to the remaining broth and turn on the sautee function.
Add the sugar and cook until it simmers and has a nice consistency.
Strain , add the peppercorns and set aside.